2 C. Aborio Rice
1 T. Extra Virgin Olive Oil
4 T. Butter (unsalted)
1 EA. Spanish White Onion (diced)
1 C. White Wine
6 C. Vegetable Stock
1½ C. Mixed Mushrooms, Roasted (Shitake, Oyster, Crimini)
½ C. Mascarpone Cheese
½ C. Grated Grana Padano
Salt & Pepper to taste
1. In a large sauté pan, melt ½ of the butter with the olive oil, once it is melted and hot sauté the onion until translucent. Add the Aborio Rice and toast it, stirring constantly for 2 min.
2. Add the white wine and cook until the wine is completely evaporated. Add the Mushrooms, cooking till well incorporated about 1 min.
3. Add 2 C. of the vegetable stock & cook stirring constantly until the stock is evaporated. Add more stock ½ C. at a time letting it get absorbed before adding the next one. Continue this process until the rice is tender but still has a little bit of a bite to it about 18-20 min.
4. To finish the risotto add the remaining butter, mascarpone, and grated parmesan, cooking the cheese into the risotto to make it nice & creamy. Season with salt & pepper to taste. Serve